The Baking of Flora’s Famous Courgette and Lime Cake

Flora

So, there’s an overabundance of courgettes growing in our garden at the moment. Before baking this cake, we’d eaten courgette lasagne, lemon and courgette risotto, pasta with courgettes, boiled courgettes… (we’re still eating our daily portion of courgettes). I was desperate to do some baking – so why not a courgette cake? One of my housemates has Nigella’s ‘Domestic Goddess’ cookbook and I’d seen this cake before but I’d been put off by it because it looked a bit tricky and… well… it’s a courgette cake! It caused a bit of controversy when I facebooked it. Some people really don’t like the idea of mixing vegetables in cakes!

So, in my desperation to do something creative with the courgettes, I read Mouthful’s of Heaven’s entry about Courgette and Lime Cake, was encouraged by how replicable it looked, dug out Nigella Lawson’s ‘How to be a Domestic Goddess’ and started grating the darling courgettes…
So, this is Flora’s famous Courgette Cake adapted by yours truly.

You’ll need to pre-heat the oven to 180C/gas mark 4 and grease and line 2 cake tins.

Ingredients

courgettes

Weigh 250g of courgettes (250g doesn’t really make much of a dent in the courgette harvest) – weigh them before you grate them and if you go a bit over then that’s fine.
60g sultanas (soaked in warm water)
2 large eggs
125ml vegetable oil
75g caster sugar (the original recipe says 150g but I halved the sugar because recipes generally don’t need so much sugar as it says)
225g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
Method
1. Actually the sultanas are optional but I love them so I put them in to soak in warm water to make them lovely and juicy.
2. Grate the courgettes using a normal cheese grater and then put them in a sieve over the sink to remove excess water.
3. Cream the eggs, sugar and oil together in a bowl.
4. Sieve the flour, bicarb of soda and baking powder together in another bowl and then add to the creamed mixture.

Mixing in grated courgettes

5. Stir in the courgettes, then add the drained sultanas.
6. Pour the mixture into the cake tins.
7. Bake for about 30 mins (test it with a skewer and it should come out clean – I use a metal chopstick)
8. Let it cool in the cake tin for about 10 mins, find a cooling rack then take the cakes out to cool on the racks.

limes

Next up is the filling and icing. I’ve never made lime curd, or any curd for that matter, before and had a jar of the shop-bought stuff waiting in the fridge. However, this is what I loved about reading Mouthful’s of Heaven’s blog – she said that it was easy to make lime curd, so i took her at her word and gave it a shot. Indeed it is easy peasy limey squeasy! On another tangent, one of my friend’s mum washes fruit with fairy liquid before she eats them and I laughed when I heard it. Then I found myself doing it when I wanted to use lime for this cake recipe. Funny that… (but it really does work in getting the wax off.)

So for lime curd, melt 75g of butter on a low heat, add in
3 large eggs
75g of caster sugar
125ml lime juice (use the real deal, if you can)
zest of 1 lime

Keep whisking it all until it starts thickening into a custard. Let it cool and fill up a jar with it. It makes more than enough for the cake filling. Mouthfuls of Heaven said that she was wierded out by the slightly cooked whites, so would only use the egg yolks next time. I think its worth a go – not tried egg yolk only yet. I did want a more intense lime taste so would probably add more zest. I’d also advise keeping in the refrigerator and eating it asap (or at least within 3 weeks).

Han-Na

As you can see, my attempt at cream cheese icing was really, really runny. It was somewhat comforting that the same thing happened when a colleague of mine made it too. The one thing that we both did differently from the recipe was to use reduced fat cream cheese. I’m not convinced that this makes the world of difference… but the results would say otherwise! I even put the icing in the fridge for a few hours to firm up (does this work?) but to no avail. I have to admit though that this lime cream cheese icing kicks ass!

So, cream cheese icing with attitude!
Beat 200g of cream cheese until smooth,
Add 100g of sieved icing sugar and combine really well,
Add in juice of one lime.

So the final bit is in the assembling. I left the cakes and lime curd overnight to cool completely. Spread plenty of lime curd on top of one cake, place the second cake on top and then I poured the icing on top and finished it off by sprinkling chopped pistachio nuts on top. I had leftover icing, which my friends used as extra cream 🙂

The verdict? Fingerlinkin’ delish!

Flora

A Courgettini’s Career Ambitions

On Friday I was inspired by the garden and Edward Monkton to write something about this season of plentiful courgettes and the recipes that I’ve been trying out. This is the first piece of poetry that I’ve attempted to write in 8 years and somehow it’s making it’s way onto my blog as the first entry. Perhaps, it’s a good thing. This way, I’ll be far more relaxed about what I’m posting…

A Courgettini’s Career Ambitions

One courgette says to a marrow,
“Tomorrow
When I grow up, there’ll be no end
To the flavours I can be.
Pick – Sweet or Savoury.
Dress me up as a
Nutty courgette loaf
And I’ll impress.
Let famous Flora matchmake me
In a cake, with lime curd.
Tad controversial, I’ve heard.
Chop me, slice me, grate me,
Chutney me, pizza me, stirfry me,
Deep fry my bright, yellow flowers stuffed with cheese.
Or, I can always be a French ratatouille.”

Marrow replies, “Skinny Zucchini,
Do you feel sorry for me?
If, perhaps, and very likely so,
In a season of plentiful marrow,
Your ambitions are not realized,
Take care of your insides.
It does look like I’ve been woefully forgotten, neglected.
My friends got picked. I’ve been rejected.
And I got lazy, fat and bloated.
Indeed, in private I cried tears of frustration.
(Did you see my pitiful expression?)
Listen. Skinny Zucchini –
They say that inside me
When the knife cuts deeply, cleanly,
I will flaunt succulent, white flesh.
Imagine. Me. Baked, stuffed with rice, lamb, mint.
Matured marrow. Mmmm…. Meaty.
Sunny seeds have replaced my tears.
Fruitful and reproducing.
Listen. Cracking noises. Teeth
Eat, bite into my big seeds.”

Courgette and Marrow.
Zucchini and Squash.
You could confuse one for the other.
Pick us when its right.

Ps. But there is one more neglected – courgette leaves
Don’t forget to steam them please!”